Pollock en Papillote
Delicate pollock fillets baked in parchment paper with a hint of white wine, garlic, and herbs, resulting in a moist and flavorful dish. This classic French technique is a staple of fine dining.
Prep
15 min
Cook
15 min
Servings
4
Difficulty
easy
Total Time
30 min
Ingredients
Step-by-Step
Preheat your oven to 400°F (200°C).
Cut four 12-inch squares of parchment paper. Place a pollock fillet in the center of each square.
In a small bowl, combine the white wine, minced garlic, thyme, and chopped parsley. Drizzle this mixture over the pollock fillets.
Top each fillet with a pat of butter and season with salt and pepper.
Fold the parchment paper over the fillets and crimp the edges to create a sealed pouch. Place the parcels on a baking sheet.
Bake the pollock en papillote for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully open the parchment parcels and serve the pollock immediately, garnished with lemon wedges if desired.